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Roasted Butternut Squash Soup

By steven.mcmullen

Rate this recipe 2.9/5 (17 Votes)

Ingredients

  • 6 Tablespoons Chopped Onion
  • 4 Tablespoons Margarine
  • 6 Cups peeled and cubed butternut squash
  • 3 Cups Chicken Stock
  • 1/2 teaspoon dried majoram
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 (8 ounce) package of cream cheese

Details

Servings 8
Level of difficulty Average
Cooking time 80mins
Cost Average budget

Preparation

Step 1

Preheat over to 350 degrees

Step 2

Cut Squash in half. Place cut side down on backing sheet with olive oil, salt, pepper and bake for one hour

Step 3

Remove skin from squash and cube

Step 4

In a large saucepan, saute onions in margarine until. Add squash, chicken stock,marjoram, black pepper and cayenne pepper. Bring to boil, cook 20 minutes or until tender

Step 5

Puree squash and cream cheese in a blender or food processor until smooth. Return to saucepan and heat through DO NOT ALLOW TO BOIL

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